*WW pastry flour is lighter than regular ww flour and all of the coarse husks have been removed. You can use regular ww flour here, but the pancakes will be more dense and not as fluffy.

Sift together the flour, salt, and baking powder and then add the milk and agave. Mix with a whisk, just until combined. The batter will have some small lumps, but that’s okay. You want to break down the clumps of baking soda and flour, but you don’t want to overmix. Now let the batter sit for 10 minutes while you finish your compote, preheat a skillet for the pancakes, do a few dishes, or whatever. Letting the batter rest will allow the reaction between the salt, baking powder, and wet ingredients to occur. You will start seeing bubbles form on the surface of the batter. This is what will make the pancakes fluffy without the use of eggs.

Preheat a skillet or griddle pan over just-below-medium heat. This is the part where you can keep the pancakes fat free or add a little coconut oil to the skillet, but if you have a good non-stick skillet, no oil is necessary. Use a 1/4 cup measuring cup to pour the batter into the skillet. In just under two minutes, bubbles should be forming on the top of the pancake and that is how you know to flip it. I’ve timed mine to just at 1 minute 40 seconds on my stove. Flip and give it another 1 minute 40 seconds (times vary by stove, of course. Just lift up the edge of the pancake and take a peek, if in doubt).

If you want to keep all of your pancakes warm until you’re done, turn your oven to the “warm” setting and put an oven-save plate on the top rack. As you make the pancakes, add them to the plate.